Hydrolyzed whey protein beverage as well as preparation method and application thereof

Abstract

The invention belongs to the field of food, and particularly relates to a hydrolyzed whey protein beverage as well as a preparation method and application thereof.Firstly, protein raw materials are screened, four kinds of whey protein powder with better performance are screened out, and the hydrolyzed whey protein powder is added into the four kinds of whey protein powder; the second protein powder most suitable for hydrolysis and the first protein powder complementary to the second protein powder after being mixed are screened out, and the optimal proportion of the second protein powder and the first protein powder is further screened out, so that the whey protein beverage with relatively rich taste is prepared; meanwhile, moderate / light hydrolysis is carried out through specific hydrolysis parameters, specific buffer salt is added in the hydration process, a specific stabilizer is added in the formula, and the total concentration of protein in the prepared whey protein final product is at least 8.3% through the modes of relatively mild steam direct injection type sterilization and the like, the shelf life can reach 9 months or above, and the stability is good.

Description

Technical Field

[0001] The present invention belongs to the field of food, and in particular, relates to a hydrolyzed whey protein drink and a preparation method and application thereof. Background Art

[0002] Whey protein is a high-quality protein source, rich in essential amino acids, especially branched-chain amino acids, which can participate in biological processes such as protein synthesis, cell repair and growth and development in the body, and play an important role in promoting muscle growth, recovery and repair. Moderate hydrolysis of whey protein can reduce the molecular weight, produce functional peptides and a small amount of free amino acids, which are conducive to digestion and absorption. Therefore, it is very suitable as an energy drink for rapid energy replenishment after exercise.

[0003] Generally speaking, when protein is used as an independent ingredient, its taste cannot be reflected, but whey protein is an exception. Its flavor is very popular. However, when preparing whey protein beverages, there are problems such as poor stability of whey protein after hydrolysis and the production of bitter peptides, which leads to high viscosity, turbidity and bitter taste of the beverage, thus affecting the appearance and taste of the product, making it difficult for hydrolyzed whey protein products to enter the market. In addition, high-protein beverages are also very easy to clog equipment pipelines due to their gelling and foaming properties during the production process. In addition, whey protein beverages prepared by the prior art have bitter taste and stability problems after hydrolysis, and there is no hydrolyzed whey protein beverage with a protein content of more than 8%. Therefore, it is urgent to develop a whey protein beverage with high protein content, excellent flavor and excellent stability. Summary of the invention

[0004] In order to solve at least one of the above problems, the first aspect of the present invention provides a method for preparing a hydrolyzed whey protein beverage, comprising:

[0005] A. taking mixed solution 1 and performing hydration treatment to obtain a prepared solution;

[0006] B. taking mixed solution 2 and performing hydration treatment to obtain a second mixed solution;

[0007] C. adding protease to the second solution for enzymatic hydrolysis to obtain a mixed solution 3;

[0008] D. performing enzyme inactivation treatment on the mixed solution 3 to obtain a mixed solution 4;

[0009] E. Mixing the mixed solution 4 with the first solution to obtain the whey protein drink,

[0010] Wherein, the components in the mixed solution 1 include a first whey protein powder, the components in the mixed solution 2 include a second whey protein powder, and the mass ratio of the first whey protein powder to the second whey protein powder is (4-9):1;

[0011] The first whey protein powder is pre-denatured and ultra-filtered whey protein, and the second whey protein powder is pre-denatured and ultra-filtered micronized whey protein.

[0012] During the product development process, the inventors of the present application selected two major categories of whey protein powders and conducted preliminary screening of the raw materials regarding water solubility, including solubility, thermal stability, viscosity, gelation, foaming, and comprehensive flavor. Finally, four different types of whey protein powders were screened out, and the four initially screened whey protein powders were further matched and mixed in different proportions to screen out the second whey protein powder that is most suitable for hydrolysis and the first whey protein powder that complements the second whey protein powder after mixing, and finally the most suitable ratio between the two was screened out. For example, when the mass ratio of the first whey protein powder to the second whey protein powder is any one of 4:1, 5:1, 6:1, 7:1, 8:1, and 9:1, or any decimal between adjacent ratios, the prepared whey protein beverage has a palatable flavor and high stability.

[0013] According to a specific embodiment of the present invention, the second whey protein powder most suitable for hydrolysis is whey protein based on pre-denaturation and ultrafiltration. Although the concentrated whey protein powder based on the ultrafiltration process and the second whey protein powder have similar performances in the initial screening experiment related to water solubility, the performance after hydrolysis is completely different. Even if the adapted first protein powder is added, the problem of beverage stability cannot be solved.

[0014] According to a specific embodiment of the present invention, when the mass concentration of protein in the first whey protein powder is (60-85)%, and the mass concentration of protein in the second whey protein powder is (60-95)%, the prepared hydrolyzed whey protein beverage has the best performance, such as a mixture of pre-denatured and ultrafiltered whey protein WPC80 and pre-denatured and ultrafiltered micronized whey protein WPC80, and a mixture of pre-denatured and ultrafiltered whey protein WPC85 and pre-denatured and ultrafiltered micronized whey protein WPC90.

[0015] According to a specific embodiment of the present invention, in step A, the mixed solution 1 further includes a protein protective agent 1, and the protein protective agent 1 is dipotassium hydrogen phosphate; in step B, the mixed solution 2 further includes a protein protective agent 2, and the protein protective agent 2 is sodium citrate.

[0016] The inventors of the present application have explored protein protective agents and found that specific protein powders require specific buffers to achieve the best protective effect. When sodium citrate is used to protect the second whey protein powder and potassium dihydrogen phosphate is used to protect the first whey protein powder, it can be seen that although the prepared whey protein drink does not have much impact on the taste, it has low stability. The speculated reason is that during the preparation of the product, the protein structure is destroyed and the protein chains are broken too much, which leads to an increase in the overall viscosity of the product, an increase in particle size, and a higher centrifugal sedimentation rate.

[0017] According to a specific embodiment of the present invention, in step C, the protease is a neutral protease.

[0018] According to a specific embodiment of the present invention, the neutral protease includes at least one of aspartic protease, cysteine ​​protease and metalloprotease.

[0019] According to a specific embodiment of the present invention, the mass ratio of the neutral protease to the second whey protein powder is (0.5-2):10000.

[0020] According to a specific embodiment of the present invention, the temperature during the enzymolysis treatment is 40-45 DEG C, and the duration of the enzymolysis treatment is 5-25min. The inventor of the present application has explored the enzymolysis time, and when the enzymolysis time is 5-15min, the whey protein beverage flavor and stability prepared are both better, and when the enzymolysis time is 25min, the stability impact and flavor are all slightly affected, but overall it is also within a controllable range, and when the enzymolysis time is 6h, not only the product flavor will be affected, but also the product stability will be greatly affected, therefore, the method for preparing hydrolyzed protein beverage provided by the present invention, only enzymolysis 5-25min is required, and the hydrolyzed protein beverage with better taste and stability can be prepared, and the enzymolysis time is too short, that is, only hydration without enzymolysis, the total protein content in the whey protein beverage prepared is not higher than 6.6%, and the flavor is also slightly inferior to the hydrolyzed whey protein beverage.

[0021] According to a specific embodiment of the present invention, in step D, the temperature of the enzyme inactivation treatment is 75-80°C, and the enzyme inactivation time is 15-45 minutes.

[0022] According to a specific embodiment of the present invention, the step of adding a protein stabilizer to the mixed solution 3 is further included before the enzyme inactivation treatment.

[0023] According to a specific embodiment of the present invention, the concentration of the protein stabilizer in the whey protein drink is 1-4‰.

[0024] According to a specific embodiment of the present invention, the protein stabilizer includes at least one of microcrystalline cellulose, sodium carboxymethyl cellulose, and gellan gum.

[0025] According to a specific embodiment of the present invention, step E further comprises adjusting the pH with a buffer salt, and the pH of the whey protein drink is 6.5-7.5.

[0026] According to a specific embodiment of the present invention, step E further includes filtering the whey protein drink using a 40-60 mesh filter.

[0027] According to a specific embodiment of the present invention, a hydrolyzed whey protein drink with a high protein content can be prepared using the method of the present invention. In the art, a drink with a protein content of not less than 6% is a high-protein drink, and the net protein content of the whey protein drink prepared by the present invention can reach 8.3%. The whey protein drink prepared by the method of the present invention has good flavor and sufficient stability.

[0028] According to a specific embodiment of the present invention, step E further comprises homogenizing the filtered whey protein.

[0029] The homogenization treatment is performed by two-stage homogenization, and the homogenization pressure of the two-stage homogenization is 40-60 / 200-300 bar;

[0030] The temperature during the homogenization process is 55-65°C.

[0031] According to a specific embodiment of the present invention, step E further includes ultra-high temperature sterilization treatment, wherein the ultra-high temperature sterilization treatment adopts steam direct injection sterilization, the temperature of the steam direct injection sterilization is 138-142°C, and the sterilization time is 4-6s.

[0032] According to a specific embodiment of the present invention, step E further includes post-aseptic homogenization treatment, and the post-aseptic homogenization treatment is performed using secondary homogenization, the homogenization pressure of the secondary homogenization is 40-50 / 200-250 bar, and the temperature during the homogenization treatment is 70-80°C.

[0033] The inventors of the present application first screened protein raw materials and selected four whey protein powders with better performance. Among the four whey protein powders, the second whey protein powder that is most suitable for hydrolysis and the first whey protein powder that complements the second whey protein powder after mixing with the second whey protein powder were selected, and the most suitable ratio between the two was further screened to prepare a whey protein drink with a relatively rich taste; at the same time, moderate / mild hydrolysis was performed through specific hydrolysis parameters, specific buffer salts were added during the hydration process, specific stabilizers were added to the formula, and relatively mild steam direct injection sterilization was used to ensure that the total protein concentration in the prepared whey protein final product is at least 8.3%, and the shelf life can reach 9 months or more with good stability.

[0034] The second aspect of the present application provides a hydrolyzed whey protein beverage prepared by the method described in the first aspect.

[0035] Compared with the prior art, the hydrolyzed whey protein beverage prepared in the present application has a total protein content of at least 8.3%, has no bitterness, no powdery feeling, has a refreshing taste, has a long shelf life and is highly stable.

[0036] The third aspect of the present application provides the role of the hydrolyzed whey protein drink described in the second aspect in preparing a nutritional supplement.

[0037] According to the embodiment of the present invention, those skilled in the art can further add vitamins, trace elements or other food additives that can increase the flavor of the drink on the basis of the hydrolyzed whey protein drink provided in the present application, such as adding at least one of vitamin C, calcium, iron, zinc, glucose syrup, etc. to prepare a new nutritional supplement. It should be noted that, in the absence of contradictions, any simple supplementation, replacement, or addition made on the basis of the present invention is within the scope of protection of the present invention.

[0038] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. DETAILED DESCRIPTION

[0039] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and intended to be used to explain the present invention, but should not be construed as limiting the present invention.

[0040] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of the present invention, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0041] In this article, the term "about" or "substantially" or "essentially" may mean that a value includes the standard deviation of the error of the device or method used to determine the value. The numerical ranges and parameters used to define the present invention are all approximate values, and the relevant numerical values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value essentially inevitably contains the standard deviation caused by the aforementioned testing device or method. Therefore, unless otherwise explicitly stated, it should be understood that all ranges, quantities, numerical values ​​and percentages used in the present invention are modified by "about". Here, "about" generally means that the standard deviation of the actual value and the theoretical model or theoretical data is within 3%, preferably 2%, and more preferably 1%.

[0042] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0043] Terms and Definitions

[0044] In order to make the present invention more easily understood, certain technical and scientific terms are specifically defined below. Unless otherwise clearly defined elsewhere in this document, all other technical and scientific terms used herein have the meanings commonly understood by those skilled in the art to which the present invention belongs.

[0045] In the present invention, the term "whey protein concentrate" refers to whey protein in its original state, which has about 80% protein in equal parts.

[0046] In the present invention, the term "isolated whey protein" means removing substances other than whey. It is a high-purity whey protein obtained by further processing on the basis of concentrated whey protein. The purity can reach more than 90%. It is expensive, 2-3 times that of concentrated whey protein, and is easier to digest and absorb.

[0047] In the present invention, the term "hydrolyzed whey protein" refers to the smallest whey protein, containing about 80-90% protein, and is easier to absorb than concentrated whey protein and isolated whey protein.

[0048] In the present invention, the pre-hydrolysis treatment can decompose whey protein into smaller peptide segments, improve its solubility and absorption rate, and reduce allergic reactions; ultrafiltration is a pressurized membrane separation technology that can allow small molecular solutes and solvents to pass through a special membrane under a certain pressure, while large molecular solutes are retained, thereby achieving protein concentration and purification. The advantage of ultrafiltration technology is that it is easy to operate and will not cause protein denaturation and inactivation; micronization treatment can further improve the dispersibility and solubility of protein, making it easier for the human body to absorb in food and nutritional supplements. Micronization is usually achieved through spray drying, high-pressure homogenization and other technologies.

[0049] In the present invention, the term "microparticulated whey protein" refers to microparticulated whey protein, which behaves like fat and can therefore replace fat in various dairy products, such as cheese, desserts, yogurt and ice cream. Microparticulated protein can significantly improve the texture and taste in the production of low-fat cheese.

[0050] In the present invention, the term "thermal stability" refers to the ability to remain stable after ultra-high temperature instantaneous sterilization process, and requires that the solubility remains after ultra-high temperature sterilization. The conditions for testing thermal stability under laboratory conditions are: after dissolving the protein in a certain proportion and preparing a protein solution, hydrating for 30-60 minutes, heat treating at 95°C / 10 minutes, immediately cooling with ice water after heat treatment, observing the state of the solution, and centrifuging according to the parameters of 600-1000RCF / 10 minutes, and judging the thermal stability according to the centrifugal sedimentation rate.

[0051] In the present invention, the term "soluble" refers to the ability to have no precipitation after dissolution, requiring the protein to have good solubility and no precipitation after hydration.

[0052] In the present invention, the term "protein stabilizer" is a chemical substance used in the pharmaceutical process, and its main function is to maintain the structure of protein molecules and protect protein molecules from environmental factors. Protein stabilizers can play a role in the production process, transportation process and storage process, thereby improving the stability and safety of the product. There are many types of protein stabilizers, including amino acid stabilizers, sugar stabilizers, solvent stabilizers and chemical modifiers; the term "protein protectant" refers to compounds or biological agents that can protect proteins from denaturation, degradation and damage. They protect proteins through various mechanisms, including changing the environment of proteins, repairing the structure of proteins and inhibiting the degradation of proteins. The types of protein protectants include sugars, polyols, amino acids and their derivatives, inorganic salts, glycerol, polymers, bovine serum albumin, antioxidants, metal chelators, surfactants and protease inhibitors. Protein stabilizers and protein protectants are both used to protect proteins. Protein stabilizers focus more on maintaining the structure and function of proteins in pharmaceutical processes, while protein protectants are more widely used to protect proteins from denaturation and degradation caused by various factors.

[0053] In the present invention, one homogenizing device or two homogenizing devices connected in series can be installed on the homogenizer, which are named primary homogenization and secondary homogenization. In primary homogenization, the total pressure drop acts on one homogenizing device. In secondary homogenization, the total pressure is measured as P1 before the first stage and as P2 before the second stage. The selection of secondary homogenization is usually to achieve the best homogenization efficiency. When P2 / P1 is 0.2, the best effect can be obtained. (Pressure P1 is the designed homogenization pressure, and P2 is the back pressure of the first stage or the pressure of the second stage inlet).

[0054] In the present invention, viscosity is directly related to product stability and taste. To a certain extent, the higher the product viscosity, the better the stability during the shelf life, because the higher the viscosity, the lower the sedimentation rate of insoluble substances, but the taste of the product usually decreases with the increase of viscosity, mainly manifested as sticky and not refreshing. Liquid products have high requirements for taste, so the taste of the raw materials after dissolution is an important factor in evaluating product quality. In addition, if the viscosity of the product changes during the shelf life, such as gradually thickening or thinning, it will have a certain impact on the shelf life stability of the product. Therefore, the requirement for product viscosity is: moderate viscosity, which can maintain good stability during the shelf life, and can also maintain good taste and taste. In addition, the viscosity remains uniform and stable during the shelf life, so that the product can maintain uniform quality during the long shelf life.

[0055] According to a specific embodiment of the present invention, qualified products need to take into account taste and stability while also meeting the requirements of mass production, and the gelling and foaming properties of beverage raw materials are crucial to mass production. Gelling refers to whether whey protein will produce a jelly-like gel form after dissolution, hydration and heat sterilization. Liquid beverages are not allowed to be in a gel state, because the gel state will cause blockage of equipment pipelines and loss of fluidity of the product during the production process, so it is necessary to focus on evaluation when screening raw materials; foaming refers to the property of whey protein powder to generate bubbles as it is stirred during the dissolution process. If too many bubbles are generated, it will affect the dissolution of the liquid and pipeline transportation, so under normal circumstances, the lower the foaming property, the better.

[0056] The inventor of the present application has screened two major types of whey proteins during the product development process, namely concentrated whey protein and isolated whey protein. Among them, concentrated whey protein has screened more subdivided different processes, such as concentrated whey protein based on ultrafiltration process, micronized whey protein based on pre-denaturation and ultrafiltration, whey protein based on pre-denaturation and ultrafiltration, and hydrolyzed whey protein based on pre-hydrolysis and ultrafiltration. The physical and chemical properties of whey proteins prepared based on different processes are different, and the physical and chemical properties of the products after hydrolysis of whey proteins with the same process but different protein content are also different. The inventor of the present application has screened 13 different types of whey proteins, among which micronized whey proteins based on pre-denaturation and ultrafiltration perform best in terms of solubility, thermal stability, viscosity, taste, etc., and two different whey protein powders are processed by different processes and mixed in a specific ratio, which can further improve the final product in all aspects of performance.

[0057] The scheme of the present invention will be explained below in conjunction with the embodiments. It will be appreciated by those skilled in the art that the following embodiments are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. Where specific techniques or conditions are not indicated in the embodiments, the techniques or conditions described in the literature in this area or the product specifications are used. The reagents or instruments used are not indicated by the manufacturer and are all conventional products that can be purchased commercially.

[0058] Example 1

[0059] Thirteen whey proteins with different protein contents prepared by different processes (whey protein information is shown in Table 1) were screened for solubility, thermal stability, viscosity, gelation, foaming and flavor, and three replicates were set for each protein powder.

[0060] Table 1

[0061]

[0062]

[0063] The solubility screening screening method is: take 5g of the above whey protein respectively, dissolve it in 100ml water at 40-60℃, and stir for ten minutes, observe the clarity of the solution, the total clarity score is 5 points, 5 points represent complete clarity, 0 points represent very turbidity, and the clarity increases from 0-5 points. The solubility screening results are shown in Table 2. It can be seen from Table 2 that under the same protein content, the solubility of the hydrolyzed whey protein based on pre-hydrolysis and ultrafiltration is greater than that of the micronized whey protein, and the protein powders 1, 4, 5, 7, 8, 10, 11, and 12 have a solubility state of not less than 3.

[0064] Table 2

[0065] Serial number Protein powder 1 Protein powder 2 Protein powder 3 Protein powder 4 Protein powder 5 Protein powder 6 Protein powder7 Dissolved state 3 2 1 4 3 2 4 Serial number Protein powder8 Protein powder9 Protein powder 10 Protein powder 11 Protein powder 12 Protein powder 13 - Dissolved state 3 2 5 4 3 1

[0066] The screening method for thermal stability is as follows: 5 g of the above whey protein is taken respectively, hydrated in 100 ml of water for 30-60 min, then subjected to a heat treatment at 95°C / 10 min, cooled with ice water immediately after the heat treatment, the solution state is observed, and centrifuged according to the parameter of 600-1000 RCF / 10 min, the average centrifugal sedimentation rate of three groups of repetitions is calculated, and the thermal stability is judged according to the centrifugal sedimentation rate. The thermal stability screening results are shown in Table 3, showing that the thermal stability of hydrolyzed whey protein and isolated whey protein is the worst, and the protein centrifugal sedimentation rate of protein powders 1, 2, 4, 5, 6, 7, 8, 9, and 10 is not higher than 3%.

[0067] Table 3

[0068] Serial number Protein powder 1 Protein powder 2 Protein powder 3 Protein powder 4 Protein powder 5 Protein powder 6 Protein powder7 Centrifugal sedimentation rate 3％ 2％ 4％ 3％ Less than 1% Less than 1% 2％ Serial number Protein powder8 Protein powder9 Protein powder 10 Protein powder 11 Protein powder 12 Protein powder 13 - Centrifugal sedimentation rate Less than 1% Less than 1% Less than 1% 6％ 8％ 15％

[0069] The viscosity screening method is as follows: 5 g of the above whey protein is taken respectively, hydrated in 100 ml of water for 30-60 min, then ultra-high temperature sterilized and aseptically filled at 137-142°C / 5-10 s. The viscosity of the finished product after filling is measured using a Brookfield viscometer. The results are shown in Table 4. The viscosity results are not higher than 300 cp for protein powders 1-11.

[0070] Table 4

[0071]

[0072] The gelation screening method is as follows: take 5 g of the above whey protein, hydrate it in 100 ml of water for 30-60 minutes, heat treat it at 85°C / 10 minutes, cool it with ice water immediately after the heat treatment, pour out the solution and observe the state. The total score of the gelation is 5 points, and the degree of gelation decreases from 0 to 5, with 0 representing a complete gel state and 5 representing a complete liquid state.

[0073] The foaming property screening method is as follows: take 5 g of the above whey protein, dissolve it in 100 ml of water at a temperature of 40-60°C, stir it at a speed of 800-1000 rpm, observe the state of the solution, and the total foaming property score is 5 points, and the foaming property decreases from 0 to 5, 0 represents excessive foaming, and 5 represents no foaming.

[0074] The screening results of gelling property and foaming property are shown in Table 5 and Table 6 respectively. The protein powders 1, 2, 4, 5, 6, 7, 8, and 9 have gelling property scores of not less than 3; the protein powders 2, 3, 4, 5, 6, 7, 8, 9, 11, and 12 have foaming property scores of not less than 3.

[0075] Table 5

[0076] Serial number Protein powder 1 Protein powder 2 Protein powder 3 Protein powder 4 Protein powder 5 Protein powder 6 Protein powder7 Gel 4 3 2 5 5 4 5 Serial number Protein powder8 Protein powder9 Protein powder 10 Protein powder 11 Protein powder 12 Protein powder 13 - Gel 4 3 2 1 0 0

[0077] Table 6

[0078]

[0079]

[0080] The protein powders with three qualified results in the above results are selected as the raw materials for subsequent experiments. It can be seen from the comprehensive results that the candidate protein powder raw materials are protein powders 1, 2, 4, 5, 6, 7, 8, 9, 10, and 11. When the performance difference is not much, the protein powder with high net protein content is preferred. Therefore, protein powders 2, 5, 6, 8, 9, and 11 are further selected for flavor testing. The flavor testing method is to randomly select 20 consumers as taste assessors. The team members are in good health, have no bad habits such as smoking and drinking, and are between 18 and 40 years old. They taste the mouthfeel of 5% whey protein aqueous solution (only water-soluble, not enzymatically hydrolyzed). Among them, the mouthfeel is the embodiment of comprehensive flavor, and the comprehensive flavor includes bitterness, powder dryness, and refreshing feeling. The total score of each flavor score is 5 points, and the mouthfeel is improved from 0 to 5 points in turn. The comprehensive flavor evaluation results are shown in Table 7, and the protein powders 2, 5, 6, and 8 with a comprehensive score not less than 4 are selected as the raw materials of the hydrolyzed whey protein beverage to be determined.

[0081] Table 7

[0082] sample Bitterness(50%) Powder dry feel (25%) Refreshing feeling (25%) Overall Rating Protein powder 2 5 3 3 4 Protein powder 5 5 2 5 4.25 Protein powder 6 5 1 5 4 Protein powder8 4 5 4 4.25 Protein powder9 4 4 3 3.75 Protein powder 11 1 5 2 2.25

[0083] Example 2

[0084] Follow these steps to prepare a whey protein drink:

[0085] 1. Preparation: Take 1200g protein powder 8, 240ml potassium dihydrogen phosphate (purchased from Shanghai Aladdin Biochemical Technology Co., Ltd., CAS No. 7758-11-4) and mix them, then dilute to 5L with distilled water at 40-45°C, inject the diluted solution into the vacuum mixing system, heat to 55°C and keep the circulating dynamic hydration for 20 minutes, and inject all into the batching tank after hydration is completed;

[0086] 2. Preparation of the second mixture: Take 300g of protein powder 5 and 450ml of sodium citrate (purchased from Jiangsu Rayne Environmental Protection Technology Co., Ltd., CAS No. 68-04-2), mix them, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20min;

[0087] 3. Second enzymatic hydrolysis: add 0.03g of neutral protease (purchased from Shanghai MacLean Biochemical Technology Co., Ltd., CAS No. 9068-59-1) into a high-stirring tank, keep the water temperature at 40-45°C, and perform enzymatic hydrolysis for 15 minutes;

[0088] 4. Second enzyme inactivation: The protein solution was rapidly heated to 75-80°C and maintained for 15 min by circulating heating in a high-stirring tank for enzyme inactivation. During this period, 0.6 g of colloidal microcrystalline cellulose (purchased from Xiaogan Shenyuan Chemical Co., Ltd., CAS No. 9004-34-6) was added and stirred together;

[0089] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0090] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0091] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0092] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0093] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0094] Example 3

[0095] Follow these steps to prepare a whey protein drink:

[0096] 1. Preparation: Take 900g protein powder and 180ml potassium dihydrogen phosphate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0097] 2. Preparation of the second mixture: Mix 300g of protein powder and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0098] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15 minutes;

[0099] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0100] 5. Mixing treatment: add the liquid obtained in the high stirring tank into the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0101] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 11.7L.

[0102] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0103] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0104] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0105] Example 4

[0106] Follow these steps to prepare a whey protein drink:

[0107] 1. Preparation: Take 2700g protein powder 8, 540ml potassium dihydrogen phosphate and mix them, dilute to 10L with 40-45℃ distilled water, pump the diluted solution into the vacuum mixing system, heat to 55℃ and keep circulating dynamic hydration for 20min, and after hydration, pump all into the batching tank;

[0108] 2. Preparation of the second mixture: Mix 300g of protein powder and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0109] 3. Second enzymatic hydrolysis: add 0.03g of neutral protease solution to a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15min;

[0110] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0111] 5. Mixing treatment: add the liquid obtained in the high stirring tank into the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0112] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 28.5L.

[0113] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0114] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0115] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0116] Example 5

[0117] Follow these steps to prepare a whey protein drink:

[0118] 1. Preparation: Take 900g protein powder and 180ml potassium dihydrogen phosphate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0119] 2. Preparation of the second mixture: Mix 600g of protein powder and 900ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0120] 3. Second enzymatic hydrolysis: Add 0.06g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15 minutes;

[0121] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0122] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0123] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0124] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0125] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0126] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0127] Example 6

[0128] Follow these steps to prepare a whey protein drink:

[0129] 1. Preparation: Take 3000g protein powder and 600ml potassium dihydrogen phosphate, mix them, and dilute to 10L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0130] 2. Preparation of the second mixture: Mix 300g of protein powder and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0131] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15 minutes;

[0132] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0133] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0134] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 28.8L.

[0135] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0136] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0137] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0138] Example 7

[0139] Follow these steps to prepare a whey protein drink:

[0140] 1. Preparation: Take 1200g protein powder and 240ml potassium dihydrogen phosphate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0141] 2. Preparation of the second mixture: Mix 300g of protein powder 2 and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0142] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15 minutes;

[0143] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0144] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0145] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0146] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0147] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0148] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0149] Example 8

[0150] Follow these steps to prepare a whey protein drink:

[0151] 1. Preparation: Take 1200g protein powder and 240ml potassium dihydrogen phosphate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0152] 2. Preparation of the second mixture: Mix 300g of protein powder 6 and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0153] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15 minutes;

[0154] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0155] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0156] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0157] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0158] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0159] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0160] Example 9

[0161] Follow these steps to prepare a whey protein drink:

[0162] 1. Preparation of protein solution: Take 1500g protein powder and 4500ml sodium citrate, mix them, and dilute to 8L with 40-45℃ distilled water. Pour the dilute solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0163] 2. Enzymatic hydrolysis of protein solution: Add 0.15g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 10 minutes;

[0164] 3. Inactivate enzymes in protein solution: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate enzymes. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together, and add sodium citrate to adjust the pH to about 7;

[0165] 4. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0166] 5. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0167] 6. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0168] 7. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0169] Example 10

[0170] Follow these steps to prepare a whey protein drink:

[0171] 1. Preparation of protein solution: Take 1500g protein powder and mix with 300ml potassium dihydrogen phosphate, dilute to 8L with 40-45℃ distilled water, pour the dilute solution into a high-stirring tank, keep the water temperature constant and circulate dynamic hydration for 20min;

[0172] 2. Enzymatic hydrolysis of protein solution: Add 0.15g of neutral protease solution to a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 10 minutes;

[0173] 3. Inactivate enzymes in protein solution: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate enzymes. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together, and add potassium dihydrogen phosphate to adjust the pH to about 7;

[0174] 4. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0175] 5. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0176] 6. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0177] 7. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0178] Embodiment 11

[0179] Follow these steps to prepare a whey protein drink:

[0180] 1. Preparation of protein solution: Take 1500g protein powder and mix with 300ml potassium dihydrogen phosphate, dilute to 8L with 40-45℃ distilled water, pour the dilute solution into a high-stirring tank, keep the water temperature constant and circulate dynamic hydration for 20min;

[0181] 2. Enzymatic hydrolysis of protein solution: Add 0.15g of neutral protease solution to a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 10 minutes;

[0182] 3. Inactivate enzymes in protein solution: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate enzymes. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together, and add potassium dihydrogen phosphate to adjust the pH to about 7;

[0183] 4. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0184] 5. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0185] 6. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0186] 7. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0187] Example 12

[0188] Follow these steps to prepare a whey protein drink:

[0189] 1. Preparation of protein solution: 1200g protein powder 8 and 240ml potassium dihydrogen phosphate are mixed to prepare mixed solution 1, 300g protein powder 5 and 450ml sodium citrate are mixed to prepare mixed solution 2, mixed solution 1 and mixed solution 2 are mixed and then diluted to 8L with 40-45°C distilled water, the diluted solution is poured into a high-stirring tank, and the water temperature is kept constant for 20 minutes of circulating dynamic hydration;

[0190] 2. Enzymatic hydrolysis of protein solution: Add 0.15g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 10 minutes;

[0191] 3. Inactivate enzymes in protein solution: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate enzymes. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together, and add potassium dihydrogen phosphate to adjust the pH to about 7;

[0192] 4. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0193] 5. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0194] 6. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0195] 7. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0196] Embodiment 13

[0197] Follow these steps to prepare a whey protein drink:

[0198] 1. Preparation of protein solution: 1200g protein powder 8 and 240ml potassium dihydrogen phosphate were mixed to prepare mixed solution 1, 300g protein powder 2 and 450ml sodium citrate were mixed to prepare mixed solution 2, mixed solution 1 and mixed solution 2 were mixed and then diluted to 8L with 40-45°C distilled water, the diluted solution was poured into a high-stirring tank, and the water temperature was kept constant for 20min of circulating dynamic hydration;

[0199] 2. Enzymatic hydrolysis of protein solution: Add 0.15g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 10 minutes;

[0200] 3. Inactivate enzymes in protein solution: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate enzymes. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together, and add potassium dihydrogen phosphate to adjust the pH to about 7;

[0201] 4. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0202] 5. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0203] 6. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0204] 7. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0205] Embodiment 14

[0206] Follow these steps to prepare a whey protein drink:

[0207] 1. Preparation: Take 1200g protein powder and 240ml sodium citrate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0208] 2. Preparation of the second mixture: Mix 300g of protein powder and 450ml of potassium dihydrogen phosphate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0209] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15 minutes;

[0210] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0211] 5. Mixing treatment: add the liquid obtained in the high stirring tank into the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0212] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0213] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0214] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0215] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0216] Embodiment 15

[0217] Follow these steps to prepare a whey protein drink:

[0218] 1. Preparation: Take 1200g protein powder and 240ml potassium dihydrogen phosphate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0219] 2. Preparation of the second mixture: Mix 300g of protein powder and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0220] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease in a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 5 minutes;

[0221] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0222] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0223] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0224] 8. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0225] 9. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0226] 10. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0227] Example 16

[0228] Follow these steps to prepare a whey protein drink:

[0229] 1. Preparation: Take 1200g protein powder and 240ml potassium dihydrogen phosphate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0230] 2. Preparation of the second mixture: Mix 300g of protein powder and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0231] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 25min;

[0232] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0233] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0234] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0235] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0236] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0237] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0238] Embodiment 17

[0239] Follow these steps to prepare a whey protein drink:

[0240] 1. Preparation: Take 1200g protein powder and 240ml potassium dihydrogen phosphate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0241] 2. Preparation of the second mixture: Mix 300g of protein powder and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0242] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease solution to a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 6h;

[0243] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0244] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0245] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0246] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0247] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0248] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0249] Embodiment 18

[0250] Follow these steps to prepare a whey protein drink:

[0251] 1. Preparation: Take 1200g protein powder and 1800ml sodium citrate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0252] 2. Preparation of the second mixture: Mix 300g of protein powder and 60ml of potassium dihydrogen phosphate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0253] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15 minutes;

[0254] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0255] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0256] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0257] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0258] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0259] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0260] Embodiment 19

[0261] Follow these steps to prepare a whey protein drink:

[0262] 1. Preparation: Take 1200g protein powder and 240ml potassium dihydrogen phosphate, mix them, and dilute to 5L with 40-45℃ distilled water. Put the dilute solution into the vacuum mixing system, heat it to 55℃ and keep the circulating dynamic hydration for 20min. After the hydration is completed, put all into the batching tank;

[0263] 2. Preparation of the second mixture: Mix 300g of protein powder and 450ml of sodium citrate, and dilute to 3L with 40-45℃ distilled water. Pour the diluted solution into a high-stirring tank, keep the water temperature constant, and circulate dynamic hydration for 20 minutes;

[0264] 3. Second enzymatic hydrolysis: Add 0.03g of neutral protease into a high-stirring tank, keep the water temperature at 40-45℃, and perform enzymatic hydrolysis for 15 minutes;

[0265] 4. Second enzyme inactivation: Use a circulating heating high-stirring tank to quickly heat the protein solution to 75-80°C and maintain for 15 minutes to inactivate the enzyme. During this period, add 0.6g of colloidal microcrystalline cellulose and stir together;

[0266] 5. Mixing treatment: add the liquid in the high stirring tank to the batching tank, mix and stir with a solution containing protein powder 8, and add potassium hydrogen phosphate to adjust the pH to about 7;

[0267] 6. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 12L.

[0268] 7. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0269] 8. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0270] 9. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0271] Embodiment 20

[0272] Follow these steps to prepare a whey protein drink:

[0273] 1. Preparation of protein solution: 1200g protein powder 8 and 240ml potassium dihydrogen phosphate are mixed to prepare mixed solution 1, 300g protein powder 5 and 450ml sodium citrate are mixed to prepare mixed solution 2, mixed solution 1 and mixed solution 2 are mixed and then diluted to 8L with 40-45°C distilled water, the diluted solution is poured into a high-stirring tank, the water temperature is kept constant and the dynamic hydration is circulated for 20min, during which 0.6g colloidal microcrystalline cellulose is added and stirred together, and potassium dihydrogen phosphate is added to adjust the pH to about 7;

[0274] 2. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 14.4L.

[0275] 3. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0276] 4. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0277] 5. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0278] Embodiment 21

[0279] Follow these steps to prepare a whey protein drink:

[0280] 1. Preparation of protein solution: 1200g protein powder 8 and 240ml potassium dihydrogen phosphate are mixed to prepare mixed solution 1, 300g protein powder 5 and 450ml sodium citrate are mixed to prepare mixed solution 2, mixed solution 1 and mixed solution 2 are mixed and then diluted to 8L with 40-45°C distilled water, the diluted solution is poured into a high stirring tank, the water temperature is kept constant and the dynamic hydration is circulated for 20min, during which 0.6g colloidal microcrystalline cellulose is added and stirred together, and potassium dihydrogen phosphate is added to adjust the pH to about 7;

[0281] 2. Homogenization: Filter the mixed protein solution in the batching tank with a 40-mesh filter, and homogenize the filtered solution in a homogenizer at a homogenization temperature of 55-65°C. Use a two-stage homogenizer at 50 / 250 bar (first adjust the second stage so that the pressure gauge indicates 50 bar, and then adjust the first stage so that the pressure gauge indicates 250 bar). Pour the homogenized liquid into a new batching tank and add water to make the volume 24L.

[0282] 3. Ultra-high temperature sterilization: Sterilization is carried out by steam direct injection sterilization method, and the sterilization parameters are 140℃ / 5s;

[0283] 4. Homogenization after sterilization: homogenization temperature is 75℃, homogenization pressure is 40-50 / 200-250bar (first adjust the second level so that the pressure gauge indicates 40-50bar; then adjust the first level so that the pressure gauge indicates 200-250bar);

[0284] 5. Cooling and canning: The homogenized protein solution is aseptically canned, packaged and shipped to obtain a whey protein drink.

[0285] The inventors tested the flavor and stability of the whey protein drinks prepared in Examples 2-21 to screen the whey protein drink with the best comprehensive performance, wherein the flavor detection method is as follows: 20 randomly selected consumers are selected as the selection panel, the panel members are in good health, have no bad habits such as smoking and drinking, and are between the ages of 18 and 40 years old. 20 ml of the hydrolyzed whey protein drink prepared in different embodiments is taken for taste tasting, wherein the taste is the embodiment of the comprehensive flavor, which includes bitterness and powdery dryness. The total score of each flavor is 5 points, wherein 0 represents very dislike and 5 represents very like. The score ranges from 0 to 5, and the taste increases successively; the stability test is carried out 180 days after the preparation of the drink, and the test items include viscosity, particle size, clarification index, sedimentation rate after centrifugation, etc. The viscosity is measured using a Brookfield viscometer, and the test parameters are 25°C, 100rpm, rotor number 62#, and the unit is cP; the particle size is measured using a Bettersize The test was carried out by using a 2600 particle size analyzer in microns; the clarification index was tested using a Turbiscan stability analyzer, the test duration was 12 hours, the number of scans was 25 times, the test temperature was 25°C, and the test site was within 5 mm from the bottom of the sample bottle; the method for testing the sedimentation rate after centrifugation was to centrifuge the sample using a centrifuge, weigh the sedimentation weight, and calculate the sedimentation rate (%). The test results are shown in Table 8, among which the comprehensive flavor test results were 4.5 points or above and any one of the bitterness, powdery dryness, and refreshing feeling was not less than 4 points, which was judged to be excellent; the stability test results were excellent for viscosity of 20-120cP, particle size of 0.5-1μm, centrifugal sedimentation rate of no more than 3%, and clarification index of less than 1.0.

[0286] Table 8

[0287]

[0288]

[0289] An excellent whey protein drink needs to have both excellent taste and extremely high stability. From the results in Table 8, it can be seen that the comprehensive flavor score of the whey protein drinks prepared in Examples 2, 3, 4, 8, 14, 15, 16, 19, 20, and 21 is not less than 4.5 points, but the powdery score of Example 3 is low, and the stability of Examples 14, 19, and 20 is low. Therefore, Examples 2, 4, 5, 8, 15, 16, and 21 are the best solutions for preparing whey protein drinks selected by this application.

[0290] In Example 2, the mass ratio of protein powder 8 to protein powder 5 is 4:1, and in Example 3, the mass ratio of protein powder 8 to protein powder 5 is 3:1. When the relative content of protein powder 8 is low, it has a greater impact on the powdery feel; in Example 4, the relative content of protein powder 8 is high, which makes the beverage bitter, but when the mass ratio of protein powder 8 to protein powder 5 is 9:1, the overall flavor is still good; in Example 6, the relative content of protein powder 8 is further improved than that in Example 4. When the mass ratio of protein powder 8 to protein powder 5 is 10:1, there is a relatively more obvious bitterness, and the refreshing feeling of the beverage is further reduced; in Example 5, when the total protein concentration remains unchanged, when the relative content of enzymatically hydrolyzed protein powder 2 is too high, the bitterness and powdery feel become stronger. Combining Examples 2, 3, 4, 5, and 6, it can be seen that when the mass ratio of protein powder 8 to protein powder 5 is (4-9):1, the prepared protein beverage has excellent taste and stability.

[0291] In Example 7, relative to Example 2, the enzymolyzed protein is replaced by protein powder 5 with protein powder 2, but due to the different processing techniques of protein powder 2 and protein powder 5, the prepared protein powder structures are different, which makes the performance after enzymolysis different. In terms of mouthfeel, the micronized whey protein based on pre-denaturation and ultrafiltration is more suitable for preparing hydrolyzed whey protein beverages than the concentrated whey protein based on ultrafiltration process; in Example 8, relative to Example 2, the enzymolyzed protein is replaced by protein powder 5 with protein powder 6. The preparation techniques of protein powder 5 and protein powder 6 are the same, but the net protein content is different, but the stability and taste of the prepared beverages are good. It can be seen from Examples 2, 7, and 8 that the preparation technique of the protein powder requiring enzymolysis has a greater impact on the performance of the protein beverage. When the mass ratio of protein powder 8 (whey protein WPC80 based on pre-denaturation and ultrafiltration) to protein powder (micronized whey protein WPC (80-90) based on pre-denaturation and ultrafiltration process) is (4-9): 1, the prepared protein beverage has excellent taste and stability.

[0292] Examples 9, 10, 11, 12, and 13 are whey protein drinks prepared by completely hydrolyzing whey protein powder. It can be seen from the results in Table 8 that no matter whether a single protein powder is completely dissolved or a mixed protein powder is completely dissolved, the prepared drink has poor performance in terms of overall flavor and stability. In Example 18, the enzymatically hydrolyzed protein powder is replaced with protein powder 8, and protein powder 5 is prepared into a protein aqueous solution. It can be seen from Table 8 that when protein powder 8 is enzymatically hydrolyzed, the stability of the protein is greatly affected, and the prepared protein drink has a poor taste. Therefore, both whey protein based on pre-denaturation and ultrafiltration and concentrated whey protein based on ultrafiltration process can be used to prepare protein aqueous solutions, but are not suitable for preparing hydrolyzed protein drinks.

[0293] Example 14 explored protein protective agents. Specific protein powders require specific buffers to achieve the best protective effect. When sodium citrate was used to protect protein powder 8 and potassium dihydrogen phosphate was used to protect protein powder 5, it can be seen that although the prepared whey protein drink did not have much impact on the taste, its stability was much lower than that of Example 2. The presumed reason is that during the preparation of the product, the protein structure was destroyed and the protein chains were broken too much, which led to an increase in the overall viscosity of the product, an increase in particle size, and a higher centrifugal sedimentation rate. Examples 15, 16, and 17 explored the enzymolysis time. When the enzymolysis time was 5-15 min, the flavor and stability of the prepared whey protein beverage were better. When the enzymolysis time was 25 min, there was a slight effect on the stability and flavor, but it was generally within a controllable range. When the enzymolysis time was 6 h, it would not only affect the product flavor, but also have a greater impact on the product stability. The reason is speculated to be that on the one hand, the enzymolysis time is too long, which makes the whey protein powder too fully enzymolyzed, increasing the bitterness of the product and reducing the stability of the product. On the other hand, because the microbial fermentation temperature is adapted to the enzymolysis temperature, maintaining the enzymolysis for too long may lead to a greater risk of deterioration. Therefore, the method for preparing a hydrolyzed protein beverage provided by the present invention only requires enzymolysis for 5-25 min to prepare a high-protein hydrolyzed protein beverage with better taste and stability.

[0294] In Example 19, the total protein content of the whey protein drink prepared in Example 2 is increased to 10%, and the comprehensive flavor and stability of the drink are insufficient. The presumed reason is that the protein concentration is too high, the taste is insufficient, and the concentrated solution is oversaturated, which is easy to precipitate after being placed for a long time, thereby destroying the stability; in Example 20, the protein drink is prepared by mixing two protein powders but not hydrolyzing them, but when preparing a protein drink with a total concentration of 8.3% like in Example 2, the problem of insufficient stability will be faced; in Example 21, the protein drink is also prepared by mixing two protein powders but not hydrolyzing them. When the total protein content of the prepared drink is 6.6%, the taste is almost the same as that of Example 20, but the stability is improved compared with Example 20. Therefore, the protein drink prepared by only mixing protein powder 8 and protein powder 5 without hydrolysis has a total protein concentration that cannot reach 8.3%, but is only about 6.6%, and the prepared protein drink is less likely to be absorbed and has a slightly inferior flavor compared with Example 2 of the present application.

[0295] In summary, the inventors of the present application first screened the protein raw materials and selected four whey protein powders with better performance. Among the four whey protein powders, the most suitable protein powder 5 for hydrolysis and the protein powder 8 that complements the protein powder 5 after mixing with the protein powder 5 were selected, and the most suitable ratio between the two was further screened to prepare a whey protein drink with a relatively rich taste; at the same time, moderate / mild hydrolysis was carried out through specific hydrolysis parameters, specific buffer salts were added during the hydration process, specific stabilizers were added to the formula, and relatively mild steam direct injection sterilization was used to ensure that the total protein concentration in the prepared whey protein final product is at least 8.3%, and the shelf life can reach 9 months or more with good stability.

[0296] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0297] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for preparing a hydrolyzed whey protein beverage, characterized in that: include: A. taking mixed solution 1 and performing hydration treatment to obtain a prepared solution; B. taking mixed solution 2 and performing hydration treatment to obtain a second mixed solution; C. adding protease to the second solution for enzymatic hydrolysis to obtain a mixed solution 3; D. performing enzyme inactivation treatment on the mixed solution 3 to obtain a mixed solution 4; E. Mixing the mixed solution 4 with the first solution to obtain the whey protein drink, Wherein, the components in the mixed solution 1 include a first whey protein powder, the components in the mixed solution 2 include a second whey protein powder, and the mass ratio of the first whey protein powder to the second whey protein powder is (4-9):1; The first whey protein powder is pre-denatured and ultra-filtered whey protein, and the second whey protein powder is pre-denatured and ultra-filtered micronized whey protein.

2. The method according to claim 1, characterized in that The mass percentage concentration of protein in the first whey protein powder is (60-85) %; The mass percentage concentration of protein in the second whey protein powder is (60-95) %; Optionally, in step A, the mixed solution 1 further comprises a protein protective agent 1, and the protein protective agent 1 is dipotassium hydrogen phosphate; Optionally, in step B, the mixed solution 2 further comprises a protein protective agent 2, and the protein protective agent 2 is sodium citrate.

3. The method according to claim 1, characterized in that In step C, the protease is a neutral protease; Optionally, the neutral protease comprises at least one of aspartic protease, cysteine ​​protease, and metalloprotease; Optionally, the mass ratio of the neutral protease to the second whey protein powder is (0.5-2): 10000; Optionally, the temperature during the enzymatic hydrolysis treatment is 40-45° C., and the duration of the enzymatic hydrolysis treatment is 5-25 min.

4. The method according to claim 1, characterized in that: In step D, the temperature during the enzyme inactivation treatment is 75-80°C, and the enzyme inactivation time is 15-45 minutes; Optionally, the enzyme inactivation treatment further includes adding a protein stabilizer to the mixed solution 3; Optionally, the concentration of the protein stabilizer in the whey protein drink is 1-4‰; Optionally, the protein stabilizer includes at least one of microcrystalline cellulose, gellan gum, and sodium carboxymethyl cellulose.

5. The method according to claim 1, characterized in that Step E further comprises adjusting the pH with a buffer salt, and the pH of the whey protein drink is 6.5-7.

5.

6. The method according to claim 1, characterized in that After step E, the method further comprises filtering the hydrolyzed whey protein beverage using a 40-60 mesh filter.

7. The method according to claim 6, characterized in that After step E, the method further comprises homogenizing the filtered whey protein. The homogenization treatment is performed by two-stage homogenization, and the homogenization pressure of the two-stage homogenization is 40-60 / 200-300 bar; The temperature during the homogenization process is 55-65°C.

8. The method according to claim 1, characterized in that After step E, ultra-high temperature sterilization is further included, wherein the ultra-high temperature sterilization adopts steam direct injection sterilization, the temperature of the steam direct injection sterilization is 138-142° C., and the sterilization time is 4-6 seconds; Optionally, step E further includes post-aseptic homogenization treatment, wherein the post-aseptic homogenization treatment is performed using secondary homogenization, the homogenization pressure of the secondary homogenization is 40-50 / 200-250 bar, and the temperature during the homogenization treatment is 70-80°C.

9. A hydrolyzed whey protein drink, characterized in that: Prepared by the method described in any one of claims 1 to 8.

10. The use of the hydrolyzed whey protein drink according to claim 9 in preparing a nutritional supplement.

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